Save Recipe Print
45 min
10 min
35 min
about 1 quart



In a large pan over medium heat add the bacon. Cook for 5 minutes until the bacon is beginning to crisp. Add the onions, garlic, 3 torn sage leaves, and the pumpkin. Saute until the onions caramelize, about 5 minutes. Pour the chicken stock into pan to deglaze and simmer until the pumpkin is completely soft, about 10 to 12 minutes. Once the pumpkin is tender, pour the gravy through fine mesh strainer, into a bowl. Press the solids with a spoon to extract all the liquid and pulp possible. Return the gravy to the pot and continue to simmer and reduce by half, about 15 minutes. Season with salt and pepper, to taste, and add the remaining 3 whole fresh sage leaves. Stir in the butter and once combined pour the gravy into a serving bowl or pitcher.

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.


Walnut Sage Gratin

Recipe courtesy of Claire Robinson

Pumpkin Tiramisu

Recipe courtesy of Sandra Lee

Countdown #9 No Lump Gravy

Recipe courtesy of Alex Guarnaschelli

Pumpkin Mousse Parfaits

Recipe courtesy of Ina Garten

Roasted Pumpkin with Pistachios and Gorgonzola

Recipe courtesy of Rachael Ray

Whole Pumpkin Pie Soup

Recipe courtesy of Alton Brown

Pumpkin and Goat Cheese Risotto

Recipe courtesy of Giada De Laurentiis

Neely's Whoopie Pumpkin Pies

Recipe courtesy of The Neelys

2 in 1 Gravy and Sausage-Stuffed Stuffing

Recipe courtesy of Aaron McCargo Jr.

Browse Reviews By Keyword

          Latest Stories